Hummingbird Cake

AP Flour 300 grams (2 ½ cups)
Cinnamon, ground 1 gram (1/2 teaspoon)
Baking Soda 1 gram (¼ teaspoon)
Baking Powder 12 grams (1 tablespoon)
Pecans, toasted and finely ground 100 grams (1 cup)
Bananas, very ripe/spotty 300 grams (about 3 large bananas)
Granulated Sugar 350 grams (1 ¾ cups)
Crushed Pineapple 1 - 225 gram can, with syrup
Vanilla Extract 1 teaspoon
Eggs 150 grams (3 eggs)
Canola Oil 150 grams (¾ cups)

Cream Cheese Frosting

Butter, softened 55 grams (4 tablespoons)
Cream cheese, full-fat 225 grams (1 package)
Confectioner’s Sugar, sifted 120 grams (1 cup)
Vanilla 1 teaspoon
Liqueur (I like dark rum for this recipe) 1 tablespoon
Pecans, chopped and toasted ½ cup
Coconut, shredded and toasted ½ cup


Added this on 2016-03-02 from here, now moved to here.


PRE 2016 Hummingbird Cake

Set out eggs, butter, and cream cheese the night before!

Ingredients: 3 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt* 1 teaspoon ground cinnamon 3/4 cup vegetable oil* 3 eggs 1 (8 oz.) can crushed pineapple with juice 2 cups diced bananas 1 cup chopped pecans (plus extra for sprinkling on top of the icing) 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a 12 cup Bundt pan+.

  2. Measure flour, sugar, soda, salt, and cinnamon and stir to mix. Add oil, eggs, and vanilla, and stir well, until dry ingredients are moistened. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.

  3. Bake in oven for about 70 minutes. (I checked it after 60 minutes) Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Cream Cheese Icing: 8 oz. cream cheese, softened 1/4 cup butter, softened 2 tsp vanilla 16 oz powdered sugar Beat cheese and butter until smooth. Blend in vanilla. Gradually beat in sugar.

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